Bean and sun-dried-tomato tarts - country living

6 tarts

Ingredients

Quantity Ingredient
3 ounces Dried tomatoes
Boiling water
1½ cup Unsifted all-purpose flour
½ teaspoon Salt
½ teaspoon Ground coriander
1 can (4 3/4-oz) chick-peas
2 tablespoons Olive oil
⅓ cup Coarsely chopped onion
1 can (10 1/2-oz) white kidney beans (cannellini), drained
¼ cup Water
½ teaspoon Dried thyme leaves
¼ teaspoon Ground white pepper
4 tablespoons Olive oil (1/2 C), drained and pureed
½ cup Vegetable shortening
3 tablespoons Water
6 tablespoons Chopped pitted oil-cured olives (about 3 oz)
6 tablespoons Chopped pitted green Sicilian olives (about 4 oz)
Fresh thyme sprigs (opt.)

Directions

TART SHELLS

WHITE-BEAN FILLING

1. In small bowl, cover dried tomatoes with boiling water; set aside 30 minutes to soften. Place 1 T oil in a cup and remaining oil in food processor fitted with chopping blade.

2. Meanwhile, prepare Tart Shells: Heat oven to 375'F. In medium-size bowl, combine flour, salt, and coriander. With hands, rub chick-pea puree into flour until mixture resembles fine crumbs. In small saucepan, heat shortening and water until melted; slowly pour into flour mixture, stiffing lightly with fork just until mixture clings together. Gather mixture and form into a ball.

3. Divide ball into 6 pieces; shape each into a disk. On lightly floured surface, roll each disk to a 5½-inch round. Fit into 4-inch tart pans with removable bottoms. With fork, pierce bottoms and sides of tarts several times. Place tarts on baking sheet for easier handling. Bake 15 to 20 minutes or until golden brown.

4. Meanwhile, drain tomatoes and dis- card liquid. Toss 6 tomato halves with 1 reserved T oil in cup and set aside. In food processor, process remaining tomatoes with the 3 T oil until pureed. Transfer puree to a bowl and set aside. Wash and dry food processor; set aside for use in step 6 below.

5. Prepare White-Bean Filling: In medium-size skillet, heat olive oil over medium heat. Add onion and saute until translucent. Add beans, water, thyme, and pepper. Heat to boiling; cover and reduce heat to low. Cook, stirring occasionally, until liquid evaporates-about 10 minutes. Meanwhile, remove tarts, still on baking sheet, to wire rack. Reduce oven temperature to 350-F.

6. In food processor fitted with chopping blade, puree bean mixture until smooth.

7. To fill tarts, spoon about 2 t tomato puree evenly onto bottom of each tart shell. Divide bean filling among tarts; spread evenly to cover puree. Sprinkle 1 T oil-cured olives around edge of each tart over filling, sprinkle 1 tablespoon Sicilian olives to till center of each tart.

8. Bake tarts 7 to 10 minutes longer or until warm. Place one reserved dried tomato in center of each tart. Top with fresh thyme sprigs, if desired. Remove tarts from pans and serve immediately.

Country Living/May/93 Scanned & fixed by DP & GG

Related recipes